Walnut Whips

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December 24, 2016 by dgarnett2013

Homemade walnut whips: Claire Ptak in The Guardian, Dec 2016


Makes 12


For the cake base

  • 50g unsalted butter
  • 50g walnuts, plus extra whole nuts to decorate
  • 50g ground almonds
  • 50g caster sugar
  • 50g icing sugar
  • 25g plain flour
  • A small pinch of fine salt
  • 2 egg whites
  • 25g espresso or strong coffee


For the marshmallow

  • 1 egg white
  • 50g caster sugar
  • 40ml water
  • ½ tbsp golden syrup
  • A small pinch of fine salt
  • ½ tbsp vanilla extract


For the milk chocolate ganache

  • 190g milk chocolate
  • 170g cream


To make the cakes, preheat the oven to 180℃. Use a mini cupcake tray greased with a little melted butter.

To make the brown butter, melt it in a pan and continue to heat until the milk solids have turned golden. Set aside to cool a little.

Grind the walnuts, almonds, caster sugar and icing sugar in a food processor. Add the flour and salt.

Add the egg whites and coffee to the dry ingredients, whisking until smooth. Mix in the warm brown butter. Pour evenly into the prepared tins. Bake for 18-20 minutes.

For the marshmallow, have your electric mixer with the whisk attachment ready. Measure all the ingredients into the metal bowl of the mixer and put over a pan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites).

Hand-whisk continuously until the sugar dissolves and the mixture is very warm to the touch. If using a sugar thermometer, whisk continuously for 2 minutes, or until it reads 70-75C – whichever comes first. Transfer the bowl to your electric mixer and whisk quickly until nearly stiff peaks form.

Put the mixture in a piping bag with a large round nozzle. Pipe large blobs on to your cooled cakes, or use a spoon.

To make the ganache, break the chocolate into small pieces and put in a heatproof bowl. Heat the cream until just bubbling, then pour it over the chocolate. Let it sit for 10 minutes, then stir until smooth. Drizzle over the walnut whips. Top with a walnut. Let them set for 15 minutes before serving.

Made by Rose and Charlie for Granny and Grandpa at Christmas.christmas2 christmas9

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